Eduardo Trochez has been producing speciality coffee since 2016. He only began producing micro-lots in 2022, with the help of neighbouring producer Benjamin Paz, who was convinced of the potential of Eduardo's coffees.
To take his quality-focused approach to the next level, Eduardo has built his own wet mill, where he processes his freshly harvested coffees.
For this Parainema honey process, the cherries are picked when fully ripe. They are then placed in bags for 48 hours to start fermenting, before being pulped and placed, still with their mucilage, in concrete fermentation tanks, without water, for 24 hours.
The grains, still in their parchment state, are then left to dry for 19 days, until they reach a moisture content of 10% and their full cup potential.
